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CBC B&P 04-01 Finals
CBC B&P 04-01 Finals
A. Coursed Design
This list does not include specific institutional requirements such as educational
attainment, appropriate work experience, and others that may be required of the trainees
by the school or training center delivering the TVET program.
Course Structure
Basic Competencies
No. of Hours(18 hours)
1. Develop and update 1.1 Developing and 1.1.1 Seek information 3 hours
industry knowledge update industry on the industry
knowledge 1.1.2 Update industry
knowledge
2. Observe workplace 2.1 Observing 2.1.1 Follow hygiene 2 hours
hygiene procedures workplace procedures
hygiene 2.1.2 Identify and
procedures prevent hygiene
risks
3. Perform computer 3.1 Performing 3.1.1 Plan and prepare 3 hours
operations computer for task to be
operations undertaken
3.1.2 Input data into
computer
3.1.3 Access
information using
computer
3.1.4 Procedure/ output
data using
computer system
3.1.5 Maintain
computer
equipment and
system
4. Perform workplace 4.1 Performing 4.1.1. Follow work 2 hours
and safety practices workplace and place procedures for
safety practices health, safety and
security practices
4.1.2. Deal with
emergency situations
4.1.3. Maintain safe
personal presentation
standards
5. Provide effective 5.1 Providing 5.1.1 Greet customer 8 hours
customer service effective 5.1.2. Identify customer
customer needs
service 5.1.3 Deliver service to
customer
5.1.4Handle queries
through telephone fax
machine, internet and
email
5.1.5Handle complaints,
evaluation and
recommendations
Core Competencies
No. of Hours (105 Hours)
1. Prepare and produce 1.1 Preparing and 1.1.1 Prepare bakery 25 hours
bakery products producing bakery products
products 1.1.2 Decorate and
present bakery
products
1.1.3 Store bakery
products
2. Prepare and produce 2.1 Preparing and 2.1.1 Prepare pastry 25 hours
pastry products producing pastry products
products 2.1.2 Decorate and
present pastry
products
2.1.3 Store pastry
products
3. Prepare and present 2.1 Preparing and 3.1.1 Prepare sponge 20 hours
gateaux, tortes and presenting and cakes
cakes gateaux, tortes 3.1.2 Prepare and
and cakes use fillings
3.1.3 Decorate cakes
3.1.4 Present cakes
3.1.5 Store cakes
4. Prepare and display 5.1 Preparing and 5.1.1 Prepare iced 20 hours
petits fours displaying petits petits fours
four 5.1.2 Prepare fresh
petits fours
5.1.3 Prepare
marzipan petits
fours
5.1.4 Prepare
caramelized
petits fours
5.1.5 Display petits
fours
5.1.6 Store petits
fours
5. Present desserts 5.1 Presenting 5.1.1 Present and 15 hours
desserts serve plated
desserts
5.1.2 Plan, prepare
and present
dessert buffet
selection or
plating
5.1.3 Store and
package
desserts
RESOURCES:
Recommended list of tools, equipment and materials for the
training of 25 trainees for BREAD AND PASTRY PRODUCTION NC II.
6 Grater Cherries
TRAINERS QUALIFICATION:
LO1. Follow workplace procedures for health, safety and security practices
LO4. Handle queries through telephone, fax machine, internet and email
Module Descriptor: The module covers the knowledge, skills and attitude required
to be able to prepare and produce a range of high-quality
bakery products in commercial food production environments
and hospitality establishments
Module Descriptor: The module covers the knowledge, skills and attitude required
to be able to prepare and produce a range of high-quality
bakery products in commercial food production environments
and hospitality establishments
Module Descriptor: The module covers the skills and knowledge required by
patissiers to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoration and
presentation of high order is required.
LO3.DECORATING CAKES
LO5.STORE CAKES
Module Descriptor: The module covers the knowledge, skills and attitude required
to be able to prepare and display and service a wide range of
petits fours including petits four glaces, marzipan-based petits
fours and caramelized fruits and nuts served as petits fours, to
a level of high and consistent quality.